Instructions: Break the broccoli into small florets; peel thicker stems and cut into pieces about the same size.

Place in a saucepan of boiling water on the simmering plate bring to the boil and simmer for 30 seconds; drain and refresh in a bowl of iced water.

Put the sultanas in a bowl pour on a little boiling water and leave to soak.

Meanwhile add the pasta to a large pan of boiling salted water.

Bring to the boil on the boiling platethen cover and cook in the simmering ovenfor 12 to 18 minutes until al dente tender but firm to the bite.

In the meantime heat the oil in a frying pan and add the breadcrumbs.

Fry stirring until they begin to crisp then add the garlic and pine nuts.

Continue to fry stirring until the pine nuts begin to colour.

Drain the broccoli thoroughly add to the frying pan and stir until heated through.

Drain the pasta in a colander setting it back on top of the saucepan to catch the last 1 tbsp cooking water.

Stir the anchovy essence into this liquid then return the pasta to the saucepan.

Drain the sultanas and add them to the pasta with a generous grinding of pepper and half of the chopped parsley.

Toss to mix and transfer to a heated serving bowl.

Mix the remaining parsley into the crumb mixture and sprinkle over the pasta. Sprinkle with a little cayenne pepper and serve at once.

Its an italian trick to toss the pasta with a little of its cooking water this helps to keep the pasta hot as well as preventing it from drying out. The finest broccoli is grown right down in the toe of Italy in Calabria and called Calabrese after the region. Fried with pine nuts sultanas garlic and breadcrumbs it makes a delicious sauce to serve with the local pasta ziti which resembles spaghettilength macaroni. You can of course use spaghetti or long fusilli instead.

Serves 4

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